Bakery

Course Overview

This course will appeal to those who are serious about a career within the patisserie or bakery sector. The course will compromise of mainly practical aspects in both the bakery and patisserie kitchen with some theory. Work experience, directed study and on-line learning will also be given.

This course is designed for anyone wishing to:
- Gain more knowledge and understanding about the ingredients used in bakery
- Know the processes involved and develop new skills and techniques
- Develop new ideas for innovate bakery products
- Develop effective working practices

The course will combine the practical work with the understanding of how ingredients work together, and how to rectify products that go wrong.

You will learn the importance of weighing and measuring accurately and bake a wide range of goods including:
- Pastry: sweet pastry, choux pastry, shortcrust pastry, puff pastry
- Cakes and sponges: Swiss Rolls, Chocolate cake, and cup cakes
- Chemically aerated goods: Scones and soda bread
- Fermented goods: Flavoured breads, enriched doughs like ice fingers Chelsea Buns
- Biscuits: Shortbreads, Viennese, and Sable
- Use a range of finishing materials to complete the products
- Knowledge of the source of raw ingredients used in bakery, Flour, eggs, sugars and starches, and all the various methods of baking

To complement the practical aspects of the course you will learn how to:
- Store and maintain ingredients
- Food safety in the Bakery
- Packing of bakery ingredients
- Maintaining product quality
- How to work effectively with others

You will be assessed through a mix of written assignments, practical exercises and in class tests. There are no formal examinations on this programme.

Theoretical aspects of the course will mainly be assessed through assignments and short answer questions which are internally marked. Individual practice tests will take place throughout the course.